From Mexican
Food Made Simple, Thomasina Miers, Hodder & Stoughton, 2010.
Getting into Mexican corncobs I thought I
might just as well keep on with the Mexican theme.
I placed a mixture of butter and olive oil in a
hot pan and added some sliced mushrooms. When they had almost cooked and the
moisture mostly gone a chopped garlic clove and half a chopped red onion were
added. Also into the pan went a little more butter and about a tablespoon of
truffle oil. Cooking continued until the mushrooms were done. Chopped tarragon
was added and the mixture was ready. It was placed into a dish and some shaved
Parmesan cheese sprinkled on top.
This was served with a fresh tomato salsa and
hot tortillas.
These were really juicy tacos and, as usual
with Mexican food, I managed to make a total mess of myself while indulging—all
totally worth it.
Taste: ✔✔✔✔
Ease of
cooking:
✔✔✔✔
